Exclusive: Godfather of boudin shares his secrets

Bob Carriker discussed Louisiana food culture and his culinary creations at Café Vermillionville Tuesday. Scroll down for a full photo gallery from the event.

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Amy Quinn ladles turtle soup into a cup during the Homegrown History series hosted by the Daily Advertiser and the Lafayette Farmers and Artisans Market at the Horse Farm at Cafe Vermilionville in Lafayette, La., May 12, 2015. (Photo: Paul Kieu, The Advertiser)Buy Photo

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Deviled crab is served over a boiled egg white during the Homegrown History series hosted by the Daily Advertiser and the Lafayette Farmers and Artisans Market at the Horse Farm at Cafe Vermilionville in Lafayette, La., May 12, 2015.
Paul Kieu, The Advertiser

Amy Quinn ladles turtle soup into a cup during the Homegrown History series hosted by the Daily Advertiser and the Lafayette Farmers and Artisans Market at the Horse Farm at Cafe Vermilionville in Lafayette, La., May 12, 2015.
Paul Kieu, The Advertiser

Guests sample cuisine during the Homegrown History series hosted by the Daily Advertiser and the Lafayette Farmers and Artisans Market at the Horse Farm at Cafe Vermilionville in Lafayette, La., May 12, 2015.
Paul Kieu, The Advertiser

A duck rillette is served with a fried quail egg and pickled mustard seeds over a rice cracker during the Homegrown History series hosted by the Daily Advertiser and the Lafayette Farmers and Artisans Market at the Horse Farm at Cafe Vermilionville in Lafayette, La., May 12, 2015.
Paul Kieu, The Advertiser

Dr. Bob Carriker, founder of BoudinLink.com and the head of the UL Department of History, Geography, and Philosophy, speaks about the impact of locally-grown crops on area cuisine during the Homegrown History series hosted by the Daily Advertiser and the Lafayette Farmers and Artisans Market at the Horse Farm at Cafe Vermilionville in Lafayette, La., May 12, 2015. Carriker is credited with the creation of the boudin and cracklin king cake.
Paul Kieu, The Advertiser

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In addition to a historic look, Carriker's talk also addressed how Acadiana's culinary scene played a role in his acculturation into the community. His first boudin was eaten in a car during an academic job interview, and that experience and subsequent others paved the way for boudinlink.com and experimenting with the Cajun staple to create hybrids such as the boudin king cake.

"If I had stayed in Washington, what would I have made? A stuffed grilled cheese sandwich with salmon?" the Spokane, Washington, native said. "It wouldn't be this thing the entire state, for a brief moment, totally embraced."

Carriker also discussed the culture behind local food and how Cajun cuisine can change with food production and economic trends.

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Dr. Bob Carriker, founder of BoudinLink.com and the head of the UL Department of History, Geography, and Philosophy, speaks about the impact of locally-grown crops on area cuisine during the Homegrown History series hosted by the Daily Advertiser and the Lafayette Farmers and Artisans Market at the Horse Farm at Cafe Vermilionville in Lafayette, La., May 12, 2015. Carriker is credited with the creation of the boudin and cracklin king cake.(Photo: Paul Kieu, The Advertiser)

Carriker's talk was the third installment in the Homegrown Speaker Series. The focus of the talk illustrated the historical impact local foods have on Acadiana food culture.

"The ingredients found in the dishes Louisiana is celebrated for are ingredients our landscape lends itself to produce, like rice, okra, and sweet potatoes," said Molly Richard, Lafayette Farmers and Artisans Market at the Horse Farm who organized the event with The Daily Advertiser.